Getting this year’s batch started, will check in in about three or four weeks.
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SatansMaggotyCumFart 4 points 14 hours ago
I grind the solids after drying them and use it mostly in barbecue rubs but wherever it need a funky/spicy seasoning.
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Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!
Taken a nice photo of your creation? We highly encourage sharing with our friends over at !foodporn@lemmy.world.
Posts in this community must be food/cooking related. Recipes for dishes you've made and post picture of are encouraged but are not a requirement. Posts of food you are enjoyed or just think like food are welcomed as well.
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I blended a 7 day ferment in 2.5% brine of sweet red, habanero, red onion and garlic (the peppers were from our garden) with the juice of one lime today and then strained and bottled it, and it is excellent. I've done longer ferments in the past but I think I prefer them greener. The hab/scotch bonnet/ghost/reaper sauce sounds like its gonna be hot as hell. Scotch bonnets are my favorite peppers to work with, and while no-one round bout these parts sells starts, I successfully got peppers from seed this year for the first time so I think I'll try to grow a batch next season. I'm also drying the lees -- they go great on pizza.
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